Pregled bibliografske jedinice broj: 265016
Agro-technological impact on water release rate from corn treated with "cooking" procedure
Agro-technological impact on water release rate from corn treated with "cooking" procedure // Proceedings of the Conference: Energy saving technologies for drying and hygrothermal processing / Efremov, German (ur.).
Moskva: Technical University Moscow, 2005. str. 247-250 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 265016 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Agro-technological impact on water release rate from corn treated with "cooking" procedure
Autori
Janušić, Vanja ; Voća, Neven ; Matin, Ana ; Bilandžija Nikola
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the Conference: Energy saving technologies for drying and hygrothermal processing
/ Efremov, German - Moskva : Technical University Moscow, 2005, 247-250
Skup
Energy saving technologies for drying and hygrothermal processing
Mjesto i datum
Moskva, Ruska Federacija, 11.10.2005. - 14.10.2005
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Cooking procedure; agro-technology; corn
Sažetak
The aim of this paper is to determine the impact of agro-technology on the rate of water release from the corn kernel in the process of convection drying on two corn hybrids, with or without "cooking" procedure. The research was conducted on hybrids grown at high and low level of agro-technology. After the "cooking" procedure was conducted, the kernel moisture increased in all the samples. Hence, the "cooking" procedure increased the period of corn kernel drying. The research showed that hybrids cultivated at low level of agro-technology release moisture faster in the process of convection drying in the laboratory drier.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
